More Peppers

I have better success fermenting peppers in a brine rather than starting them out in a mash. I just do not have the patience to battle bits of peppers muscling their way above the brine making them vulnerable to unsavory mold action. Chunks of peppers are easier for me to manage. This particular ferment is about one-third sweet green peppers and two-thirds hot peppers, all from my garden. I added a couple cloves of garlic and I used a 3% salt brine. I will let time and happy little microbes do their job and then it will be time to experiment with a few flavor combinations.